C O O K I N G G U I D E L I N E S, Mode Ls | Alto-Shaam 1000 SERIES

POR K SHO ULD ER

POR K SHO ULD ER	C O O K I N G G U I D E L I N E S
POR K SHO ULD ER

PRODUCT	SP ECI FIC AT IO NS and PREP ARA TI ON
PREH EA T THE OV EN Pork Shoulder,	Boston Butt , Bonel ess: 8 to 10 lb (4 to 5 kg)

Seas on as desir ed and plac e in pans.

DOOR VE NTS: ONE- HALF O PEN

SE T HOL D THERMOS TAT

160°F

(71°C)

SET COOK THE RMO STAT

250°F (121°C )

SE T COOK IN G TIM ER

20 minutes per pound for the first roas t (33 minutes per kil ogram )

plus

add 30 minutes for eac h addit ional roast.

MI N I MUM H OL DING TIM E REQUIRED

2 hour s

TI ME REQUIR ED IN “HOLD” CYCLE BE FORE SE RVI NG.

MAXIM UM HOL DING T IME

12 hours

FINA L INT ERNAL PRODUCT TEMPERATURE 165° to 170°F (74° to 77°C)

OVE RNIGH T CO OK & HO LD

Highly Recom mende d

ADDIT IONA L IN FO RM AT IO N • NO TES



	MODE LS				500 SE RI E S		750 S E RI ES	1000 SERI ES
	MODE LS				500 SE RI E S		750 S E RI ES	1000 SERI ES

	NUMBER OF SHELVES				2		none		3
					2 roasts per pan		2 roasts per pan		2 roasts per pan
	ITEMS PER SHELF				2 roasts per pan		2 roasts per pan		2 roasts per pan
					2 pans		2 pans		2 pans
	MAXIMUM CAPACITY				4 roasts		10 roas ts		12 roast s
	APPROXIMATE			up to 40 lb (18 kg)		up to 100 lb (45 kg)		up to 100 lb (45 kg)
	APPROXIMATE

	CAPACITIES ARE BASED ON U.S.			12" x 20" x 2-1/2"		12" x 20" x 2-1/ 2"		12" x 20" x 2-1 /2"
	PANS			(GN /1: 530 x 325 x 65mm )		(GN /1: 530 x 325 x 65m m)		(GN /1: 530 x 325 x 65mm)
	THE FOOD QUANTITIES INDICATED.			(GN /1: 530 x 325 x 65mm )		(GN /1: 530 x 325 x 65m m)		(GN /1: 530 x 325 x 65mm)
	PAN SIZES. GASTRONORM PANS			1		1		1
	MAY HOLD MORE OR LESS THAN			1		1		1

The time and temperature are suggested			guidelines	only.	All cooking	should	be based on internal	product temperatures.
Due to variations in product	quality,	weight and	desired degree		of doneness,	the cooking timer may need		to be adjusted accordingly.
Always	follow	local health	(hygiene)	regulations for all		internal	temperature requirements.

SECTION 4 • PORK

33.

Image 35

Alto-Shaam 1000 SERIES, 750, 500 C O O K I N G G U I D E L I N E S, Por K Sho Uld Er, Mode Ls, Door Ve Nts One- Half O Pen

Contents

Manual ly Operat ed Oven s LOW TEMPERATURE COOKI NG AND HOLDING GUI DELINES Low Tempera ture Cooki ng Fact s SECTIO N 3 Clean ing and Mainten anceGE NE RAL INDEX SECTIO N 1 Low Temperature Cooking Introduction Welcome to the cost saving convenience of Low Temperature Cooking LOW TEMPERATURE COOKING INTRODUC TION LO W TEM PE RATU RE COO KI NG FACTS L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N 1. Temperature at which meat is cooked LO W TE MPE RATURE CO OKI NG FACTSTO CALC UL ATE ME AT SH RINK AG E LABOR AND EQUIPMENT COST REDUCTION 1000-TH-I ACCESSORIES DESCRIPTIONM AN UA L C OO K & HO LD O VEN - OPTIO NS & ACCE SSOR IE S DESCRIPTION WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANEDHOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND. DO NOT USE WATER JET TO CLEAN O P E R AT I O N OV EN COM PART ME NT CONTROLPANEL IDENT IF ICA TION 3. PREPARE PRODUCT FOR COOKING COOKING and HOLDING PROCEDURES - MANUAL OVENS1. PREPARE OVEN FOR COOKIN G 2. PREH EAT OVEN RED MEA T 8. DETERM INING IF PRO DUCTIS SUF FICIENTLY COOKE D A. Allow COOK tim er to cycle to the 10. CA RE AND CL EANING 9. REHEA TING CH EF OPE RATI NG TIP S CLEANING MATERIALS CLEANI NG AND PREVENTIVEMAINTENANCE CLEANING AGENTS D A N GE R DIS CONNECT UNI T FROM POWER SOURCE BEF ORE CLEANI NG OR SER VICINGHOSED DOWN, OR FLOODED WITH WATEROR LIQUID SOLUTION OF DA NGE R INSTR C O O K I N G G U I D E L I N E SOV EN PRE HEA T SET HOL D THERMOS TAT BEEF BRI SKE TMODELS PRE HE AT THE OVEN Beef Brisket, Fre sh 9 to 13 lb 4 to 6 kg PR EHEAT THE OVEN Short Rib s 10 to 12 oz. piece s BEEF SHOR T RIBSMOD ELS 1000 Opti onal BEEF STRI PL OI N100 0 SER 130F 54C RARE 3 to 4 roasts COR NE D BE EFCorned Bee f 9 to 12 lb 4 to 5 kg SET HOLD THERMOS TAT Check HA MBU RGERS165F 74C Cooking time depen ds on the desi red degree of donene ss 120 lb 54 kg PRIM E RI BD OOR V ENT S ONE -HA LF OP EN 40 lb 18 kg 100 lb 45 kg PR IME RIB SPECI AL2 roasts 36 lb 16 kg RIB EYE 14 lb 6 kg ROAST S 10 minut es per pound BEEF ROUNDBeef Round, Top In side, Untr imm ed 14 to 23 lb 6 to 10 kg Bee f Round, Bottom Goo sene ck , Untri mme d 14 to 23 lb 6 to 10 kg 40 to 49 lb 18 to 22 kg ROASTS 6 to 8 hours BEE F ROUNDCAFET ER IA OR STE AMS HIP WEIGHT RANGE 6 tenderloi ns TEN DERL OIN 8 roast s VEA L LO INPR EHEAT THE OVEN Veal Loin, Trimme d 8 to 10 lb 4 to 5 kg SET HOL D THERMOS LAM B, LEGand plac e directl y on wire shel ves OVEN Lamb Leg, Boneless, Tied 8 to 11 lb 4 to 5 kg 18” x 26” x 1” ON SHELVES LAMB RACKS Frenc hedPR EHEAT THE OVEN Lamb Rack, Roa st Ready, Single , Frenc hed 7-bone 18” x 13” x 1” ON SHELV ES DOOR VE NTS ONE- HALF O PEN HA M, FRE SHMODE LS PREH EA T THE OV EN Pork Fresh Ham 14 to 17 lb 6 to 8 kg Optiona l HAM, CU RED AND SMO KEDMO DEL S 160F 71C POR K CHOP S 3 roast s POR K LOINPREH EAT THE OVEN Pork Loin, Bonele ss, Tied 8 to 10 lb 4 to 5 kg Boston Butt , Bonel ess 8 to 10 lb 4 to 5 kg C O O K I N G G U I D E L I N E SPOR K SHO ULD ER Pork Loin, Back Rib s BABY BACK RIBS 1-1/2 down 38 kg or less POR K RIB SPREH EAT THE OVEN Spareribs 1-1/2 down 38 kg or less PROC ESSE D MEATS 185F 85C CHICK EN BREASTSPREH EAT THE OVEN Chicke n Breasts, Boneles s 8 oz 227 gram s 30 minu tes CHIC KEN , PIE CE S and HA LVE SMO DE LS S ET HOL D THERMOS TAT PREH EAT THE OVEN Chicke n, Whole 2-1/4 to 2-3/4 lb 1 to 1,2 kg CHICK EN, WHO LE FRYING FROM REFRIGERATED STORAGE CHIC KEN , FR IED - TWO -STE P ME THODTWO-STEP FRI ED CHICKEN FRYIN G DIRE CTLY FRO M THE OVEN 175F 79C COR NISHHENS Rock Cor nish Game Hens 12 oz 340 gram s eac h 3 ducks DUC K, WH OLEPR EH EAT THE OVEN Duck, Who le 4 to 5 lb 2 kg 1 hou r 2 turkeys TURK EY25 lb 11 kg 1 turke y 4 tur key brea sts TU RKEY BREA STPR EH EAT THE OVEN Turkey Breast 10 to 15 lb 5 to 7 kg 2 turke y breasts 4 turkey rolls TURK EY ROLLPREH EAT THE OVEN Turkey Roll, Precooked, Frozen 8 to 12 lb 4 to 5 kg 2 turk ey roll s non e FISH , BAK ED 150F 66C SAL MON ST EAKS 1 lb 454 gm dre ssed TROU T 190F 88C POT ATOES , BAKEDPREH EAT THE OVEN Potatoes, Bak ing 80 to 90 count Always stor e pota toes at room temper ature 2 quic hes QUIC HE8 to 9 pie pla te 203mm to 229mm RICE BAK ED EGG CUSTAR D SH EET CA KE sprin g-form pans CHE ESE CA KE8 to 10 round spr ing- form pans MODELS FROZE N CON VENIENC E EN TRÉ ES1 00 0 SER IES PRODUCT MUST BE FULLY FRO ZEN WHEN PLACED IN A PREHE ATED OVEN 1 0 00 SER I ES FROZ EN POR TIO NED CON VEN IEN CE ENTR ÉESMODELS 750 SER IES EGG ROLLS PR EC OOK ED FROZ EN FIN GER FO ODSCHI CKEN NUGGET S CORN DOGS 160F 66C BRE AKFAS T SAND WI CH ES , FRES H OR PRE MAD EApproxim ately 36 wrapped sandwiche s per full -si ze shee t pan 90 minut es Approximate pan capaci ty 24 cookies per full-size sheet pan COOK IES 45 to 60 minutes DOUGH NUT SPR EH EAT THE OVEN Frozen Pre cooked Doughnuts Approximat e pan capacity 30 doug hnuts per full-s ize shee t pan PROOFING DOUGH SECTION 4 MIS CEL LANE OU S INDICA TORS S M O K E R O P E R AT I O NS M O K I N G O V E N C O N T R O L PA N E L CONT ROL S AND 2. PREHEAT OVE N COOKING/SMOKING/HOLDING PROCEDURES - MANUAL OVENSWA RNI NG 1. PREPAR E OVEN FOR COOKING TIM ER SM O KINGTIMES 8. SET SMOKING SEVER E DAMAGE OR ELECTR ICA L HAZ ARD COULD RES ULT DISCO NNECT UNI T FROM POW ER SOURCE BEF ORE CLEANI NG OR SER VICINGDANGER D AN GE R MOD ELS SMO KED BE EF BRISK ETSM OKE D BE EF TO NGUE CO OKING & SM OK IN G GUI DEL IN ES MODEL S SM OK ED FR ESH HA MSSM OKE D PORK RIB S CO OK ING & SM OK IN G GUI DEL INES 7 67 -S K & 176 7- S K SMOKE D DUCKSMO KE D TURKE Y MO DEL S W OO D CHIP CO NTAI NER F UL L D OO R VENT S CLO SED SMOK ED FIS H FIL LE TSWH OL E SMOKE D SALM ON PAN PLACEMENT Pos ition 1, 4 176 7-SK SMOK ED SHRI MPC O O K I N G & S M O K I N G G U I D E L I N E S 767 - SK ING RED IEN TS REQUIRED COLD SMO KED SALM ONCO OK ING & SM OK ING GUIDEL IN ES 7 6 7-SK & 1 76 7 -S K C AUTION F O O D H O L D I N G a n d S A N I TAT I O NFOOD HOLDING - FUNCTION & VALUE GE NE RAL HOL DI NG GUID EL IN ES Only HOT food should be placed into the cabinet GENERAL HOLDING CABINET OPERATION S A NI TATION INTERNAL FOOD PRODUCTTEMPERATURES Foo d and Dru g Adm ini str at io n FOOD SAF ETY GUIDELI NESSUMMARY Ce nter fo r Foo d Saf ety and Ap p lied Nu trition call cent er Alto- Sha am has es tab lish eda twen ty -fo ur hou r emer gen cy serv ice CO OK /HO LD /SE RVE SYS TE MS